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Trout Fillet with Tarragon Cream

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Trout Fillet with Tarragon Cream >>

The perfect trout fillet with tarragon cream >> recipe with a picture and simple step-by-step instructions.

  • 2 Branches Fresh tarragon
  • 0,5 a cup Whipped cream
  • 1 packet Smoked trout fillet without bones
  • Salad (leaf-pick lettuce)
  • Salt
  • White milled pepper
  • 1 tbsp Dijon mustard
  1. Pluck the tarragon leaves and roughly chop. Stir into the liquid cream and refrigerate for about 30 minutes. In the meantime, read the salad, wash and drain well, better spin. Distribute on plates.
  2. Divide the trout fillets and arrange on the salad. Beat the tarragon cream with the hand mixer until it is quite stiff. Season with salt, pepper and mustard. Now spread the cream over the fillets and garnish with tarragon. Serve with toast.
Dinner
European
trout fillet with tarragon cream >>

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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